Crab Cakes with Pad Thai Sauce

1 lb. lump crab meat, drained

1 egg

3-4 tbs. WATCHAREE’S Pad Thai sauce

2 tbs. cilantro, chopped

1 cup panko (Japanese bread crumbs)

1 tbs. sesame seeds (optional)

Lime wedges


Thai Sriracha Mayonnaise Dressing

½ cup mayonnaise (for lighter version use egg free, gluten free and dairy free mayonnaise)

3-4 tbs. Thai Sriracha chili sauce (or more to taste)

Pinch of black pepper


In a mixing bowl, combine crab meat, egg, Pad Thai sauce, cilantro and panko and mix well.  Chill for 10-15 minutes. Form into patties and broil for 10-15 minutes or until cooked through.


If you have a Philips Air Fryer, set the temperature to 350.  Add one tablespoon of water and cook crab cakes for 7-10 minutes depending on the size of the patties.


Serve crab cake patties with pad Thai sauce or Thai Sriracha mayonnaise dressing.  Sprinkle sesame seeds.  Enjoy!


Makes 20 small patties